RESTAURANT TEMPEH

Original

Soy Tempeh Bulk

680g x 10pcs

Prepare it your way

Cooking Tips

Steam it!

Place sliced tempeh in a saucepan and cover with water or vegetable broth. Bring liquid to a boil, reduce heat, and simmer for 10 minutes. Then remove the tempeh and proceed with marinating, grilling, baking, or otherwise seasoning and cooking it.

Bake it!

Tempeh takes well to a marinade. Tempeh marinade ingredients include soy sauce, lime juice, coconut milk, peanut butter, ginger, spices, or sweeteners like maple syrup, agave nectar or honey. Even a quick coat of soy sauce and a few other seasonings significantly heightens the flavor.

Grill it!

You can grill tempeh on your barbeque or paninni press after it’s been steamed or marinated. A light brush of oil will keep it from sticking to the grill.

Fry it!

Tempeh is traditionally served fried and served with greens in many kitchens in Indonesia. Simply slice tempeh into thin slices or cubes and cook in hot oil, until golden brown. Remove from oil and drain on paper towel. Place tempeh in a bowl and stir in some of your favorite bbq sauce. Serve with mashed potatoes and steamed kale.

Shred It!

Crumbled into sauces and stews, tempeh takes on the flavor of whatever it's cooked in, making it a versatile way to add heartiness and texture to a meal. Add grated or cubed tempeh to pasta sauce, stew, soup, or chili.

Pro Tip!

We think tempeh is best served thinly sliced. Grilling or pan-frying tempeh until the edges turn crispy enhances its natural nutty flavor. Different tempeh recipes will call for various slice sizes, but in general we like to slice tempeh about 1/4 inch thick. With this thinness, it can acquire just the right amount of crispiness on the edges and maintain a nice, chewy interior.

Noble Bean tempeh is uniquely fresh frozen and unpasteurized. This means the tempeh is frozen at its peak of nutrition. When thawed, it can keep up to a week in your fridge in a sealed container.

Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process..

Tempeh has a meatier texture and richer flavor than tofu and is better suited to replace meat in most dishes..

Tempeh is a cultured (fermented) food and this makes it easier to digest. The fermentation process eliminates the substance in the beans that cause gas and indigestion (oligosaccharides) and adds B complex vitamins..

About Tempeh

Tempeh is fermented soy food that originated on the island of Java in Indonesia. It’s made with a fermentation process that binds soybeans into a cake, sort of like a veggie burger patty. The fermentation of soybeans really brings out their nutritional value making it superior to tofu. It contains more vitamins, dietary fiber, and protein than tofu.

Noble Bean tempeh is delicious. It's nutty flavor and firm texture makes it a great meat alternative and perfect addition to any healthy meal. Steaming, baking, and frying are all popular ways of preparing tempeh. It can also be incorporated into stews, soups, and grilled kebabs.

History of Tempeh

Tempeh is one of the few soy foods not originating in China or Japan. Instead, tempeh is believed to have first been prepared on the island of Java in Indonesia, at least hundreds of years ago. However, less is known about the exact origins of tempeh than other soy foods.

We do know that trade between Indonesia and China was well established as early as 1000 AD and that soybeans could have been a part of those trading practices. We also know that a fermentation process used for coconut was already being practiced in China and that this process may have been adapted for use with soybeans.Whatever the exact origins of tempeh, it would not have been uncommon for individuals in Java, China, Japan, or Korea to think about food preparation in terms of fermentation. Fermented foods had become a well-established part of Asian cuisines for several thousand years, and it's probably most sensible to think about tempeh as a logical part of this fermented food tradition.

Michael and Liam Makhan are the proud new owners of Noble Bean

Noble Bean's legacy moves to the next generation of tempeh crafters'

Dear Noble Bean distributors, retailers and customers,

After an amazing 34 years of making tempeh, Allan and Susan Brown are ready to pass on their great
legacy to the new owners of Noble Bean. So, who are these new owners anyway, you might ask? Well, you could say that we're Noble Bean's greatest fans. We're two young restauranteurs from Nova Scotia who have owned and operated Montreal's vegan restaurant "Aux Vivres" for the last 15 years.

Aux Vivres translates into "the goods, and the source of life". We feel like we are the perfect marriage of
NobleBean and Aux Vivres, and are thrilled to get things started. We met Allan and Susan seven years
ago and started using tempeh in our recipes. Our customers loved it and the demand for tempeh grew
each year. We found ourselves making bigger and bigger orders from NobleBean. To make a long
story short, we were the perfect match when Noble Bean was searching for someone to carry on their
great tradition of tempeh making.

We’ve built a new state of the art tempeh shop in the heart of Montreal. We‘re committed to
producing the finest organic tempeh using the techniques that have been passed on to us from our
original tempeh heroes.

You may be wondering if anything has changed? Well the packaging has changed and we are offering
some amazing new products. Has the quality changed? Not one bit.

We are focused on producing only the best tempeh for you and all of our customers. Welcome to the
next generation of Noble Bean.